Jowett Yu

Head chef Ho Lee Fook

Crave - - FEATURE -

Tai­wanese-style braised pork belly

“My mum used to braise pork belly with egg, tofu and sea­weed in a big pot and leave it in the fridge for me. It was bet­ter af­ter two or three days of sit­ting. Ev­ery day when I came home from school I would take a big spoon­ful from the pot to heat up and serve on rice. When the pot ran out, my mum would make a new batch. That was my af­ter-school snack ev­ery day grow­ing up.”

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